Dear Colleagues,

Wine is one of the food matrices whose quality is directly related to its sensory characteristics, which are the macroscopic result of compositional particles coming from grapes, winemaking, and aging. These molecules are able to trigger sensory receptors, but their sensory perception can be affected by a wide spectrum of variables: their chemical structure and concentration, their chemical and sensory interactions with other wine components, consumption modalities, and extrinsic factors.

This is the reason that, in wine science, sensory evaluation represents a fundamental analytical tool, complementary to chemical approaches, applied by researchers to produce new and robust knowledge useful to people from wine production and market and communication, as well as consumers.

All aspects of wine quality control are related to sensory evaluation: oenologists need the right knowledge to apply to check the steps followed all along the winemaking process and to correctly manage production according to their wine design; marketing requires information which is useful for efficiently communicating and valorizing different products in order to improve their commercial vale; while consumers ask for safe and sustainable products giving a pleasurable sensory experience that can become even better if linked to a specific territory and grape.

Original research papers and review articles are welcome for inclusion in this Special Issue on wine, which will focus on the application of sensory analysis, also combined with chemistry, for the investigation of: new sensory-active compounds; grape and wine characterization; field, cellar, and storage variables affecting wine quality, including microbiological aspects; impact of sensory, physical–chemical, and chemical interactions/reactions among wine components; effects of consumption modalities; and intrinsic and extrinsic factors affecting perception, acceptance and preference.

Prof. Dr. Paola Piombino
Prof. Dr. Luigi Moio
Guest Editors

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• Wine quality
• Grape
• Sensory analysis
• Wine chemistry
• Wine flavor (orthonasal and retronasal aroma, taste and oral sensations, color and visual aspects)
• Sensory-active molecules
• Off-flavors
• Interactions
• Perception
• Consumers